LOOSELY Shape ground beef into balls. Each should be 1/3 or 1/2 lb.In a shaker, mix together kosher salt and pepper, or use Montreal steak seasoning

Heat an outdoor grill to 400 degrees; Place a flat metal pan over the grill or use optionally, use a cast iron stovetop grill pan.Brush vegetable oil liberally on the grill. Place meatball on grill; cover with parchment square and press with a cast iron grill press to sear patty and lock in juices. (About 10 seconds to ensure that the meat is seared). Once the juices start to sizzle up in the center, carefully flip the burger.While burger is still on grill add optional toppings such as parve (non-dairy) cheese like Daiya brand, avocado, tomato slices, caramelized onions, chipotle mayonnaise, chopped cilantro, parve sour cream, shredded lettuce and a slice of lime. Remove to bun that has been slathered with Smashburger sauce. Mouthwatering!